Oh the wonderful cribble in your stomach. Although annoying and mind over matter weakening, it makes you feel so alive as love does. What then can you do about it? The answer: squeeze the tummy and whip up the egg rolls.
Egg Rolls alas China
- 1 cup pork
- dried mushrooms presoaked
- 1 large bamboo shoot
- 2 tablespoons sherry
- 2 tablespoons light soy
- 7 eggs beaten with a little salt and pepper
Finely chop pork, mushrooms and bamboo. Stirfry pork and mushroms together in wok. When thoroughly cooked, add bamboo shoots, wine and soy. Cook about ten minlutes and set aside. Crop large spoonfuls of beaten egg into oiled wok. Tip and roll pan to make thin, even pancakes. When egg cake sets, spread with thin layer of meat filling. With the spatula, roll filled egg cake up like a crepe. Brown both sides and serve hot.
Sauce: Dissolve a tablespoon of cornstarch in a cup of cold soup. Season to taste. Heat until mixture thickens and clears. Yield: 12-14 egg rolls.
Variatiion: use crab meat, shredded mushrooms and vegetables.
Enjoy!
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